Falling For Fruit
Pies are pleasant and tarts are tasty, but autumn fruits shine in savory dishes, too.
In imagining a pear salad, Nelson thought of this old Italian saying: Eating pears and Parmesan can make a peasant feel like a king, if only for a moment. Both are combined with thick hunks of bacon and tossed with arugula from Harvestland Farm or FarmIndy.
Ingredients
SERVINGS: Serves 2
- 1 red pear, sliced thin
- 1/4 cup high-quality Parmigiano-Reggiano, finely shredded
- 1/4 cup cooked, diced bacon
- 1/4 pound arugula, washed and destemmed
- 4 tablespoons vinaigrette* (recipe follows), more or less to taste
- Kosher salt and pepper, to taste
Vinaigrette
- 1 shallot, finely diced
- 2 garlic cloves, smashed with the side of a knife
- 1/2 cup Dijon mustard
- 1 egg yolk
- 1/2 cup red wine vinegar
- 1 3/4 cup olive oil
- Kosher salt and pepper, to taste
Instructions
For the vinaigrette:
1. Combine all ingredients but the olive oil in a blender.
2. Turn the blender on and slowly drizzle in the olive oil until the vinaigrette emulsifies.
For the salad:
1. Combine all ingredients and add vinaigrette. Toss well.
2. Place in a serving dish and add additional Parmigiano-Reggiano to garnish.
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